Catering and Craft Services: Feeding International Crews
Essential guide to meal planning, dietary requirements, and food safety for international productions
Good catering does more than keep your crew fed. It protects morale, meets legal rules, and respects cultural tastes. Global shoots bring their own hurdles: dietary needs from many cultures, differing food safety standards, and tricky meal timing around the schedule. Poor catering can sink a shoot faster than a gear failure. Peru has strict labor laws and a rich food culture, so getting meals right is key to smooth days. Our team works with vetted catering partners who know both global crew needs and Peruvian rules, so your cast and crew stay fed, rested, and happy through the shoot.
As Fixers in Peru, we bring local expertise to international productions filming in Peru. Our team's deep knowledge of local regulations, crew networks, and production infrastructure ensures your project runs smoothly from pre-production through delivery.
ACT 01
Production Meal Planning
Strategic approach to feeding your crew
Effective meal planning starts in pre-production. Your crew size, shooting locations, and schedule all shape the catering plan.
- Crew size sets catering scale and vendor selection
- Location accessibility affects delivery options and setup
- Shooting schedule impacts meal timing and service style
- Budget constraints influence menu complexity and service level
Crew Size Categories
Small crews (under 20) can often use local restaurants or simple catering setups. Medium crews (20-50) usually need dedicated craft services and hot meal delivery. Large crews (50+) need full catering trucks that cook on site. Our coordinators match the right catering to your crew size and budget.
Location Considerations
Remote locations need mobile catering units or meal delivery set up in advance. Urban locations give more vendor choices, but parking can be tight for catering trucks. Studio locations usually have fixed catering areas and preferred vendors. Weather backup plans are vital for outdoor shoots.
ACT 02
Managing Dietary Restrictions
Accommodating international crew preferences
Global crews bring a wide mix of dietary needs. Collecting and managing them early prevents on-set problems and keeps everyone well fed.
- Religious dietary restrictions (halal, kosher, Hindu vegetarian)
- Medical needs (diabetic, celiac, severe allergies)
- Lifestyle choices (vegan, vegetarian, keto, paleo)
- Cultural food preferences and familiar options
Collection and Documentation
Have dietary questions built into crew deal memos and call sheets. Create one master list and share it with caterers before each shoot day. Update it as new crew members join. Consider language gaps when you gather this, since some dietary terms don't translate cleanly.
Common International Restrictions
Asian crew often prefer rice-based meals and may be lactose intolerant. Middle Eastern crew usually need halal options and may avoid certain ingredients. Latin American crew tend to expect good coffee and can have set meal times. American crew often want larger portions and familiar comfort foods.
ACT 03
Food Safety and Peruvian Regulations
Compliance and health standards
Peru has strict food safety rules that cover all commercial food service, film sets included. Understanding HACCP rules and vendor certification heads off health issues and legal trouble.
- HACCP certification needed for all commercial caterers
- Temperature control during transport and service
- Proper food storage and handling protocols
- Records and traceability needs
Vendor Selection Criteria
All catering vendors must hold valid Peruvian food service licenses and HACCP certification. Check their insurance for food-related incidents and review recent health inspection reports. Vetted catering partners stay fully compliant and supply the paper trail your production needs.
On-Set Food Safety
Hot foods must stay above 63°C during service. Cold foods need refrigeration below 4°C. Buffet service has time limits, usually 2-3 hours at most. Hand washing stations or sanitizer must be on hand. Proper waste disposal keeps pests away and prevents health issues.
ACT 04
Peruvian Labor Law and Meal Breaks
Legal requirements and scheduling
Peruvian labor law sets specific meal-break rules that every shoot must follow. Knowing them helps you avoid penalties and crew complaints.
- Maximum 6-hour work period without meal break
- Minimum 45-minute uninterrupted meal period
- Specific timing restrictions for night shoots
- Extra break needs for long shooting days
Standard Shooting Day Schedule
Typical 12-hour shooting days need two full meal breaks plus craft services. First meal break usually falls 5-6 hours after call time. Second meal comes about 6 hours after the first. Night shoots shift this timing to suit body clocks and safety needs.
Overtime Meal Provisions
Shoots that run past 14 hours need extra meal service. Peruvian crew contracts often set meal allowances for long days. Union deals may require specific meal upgrades. Late-night craft services help keep energy up on long shooting days.
ACT 05
Cultural Food Preferences
International crew considerations
Knowing cultural food tastes helps keep morale and output high. Different cultures expect different things from meal makeup, timing, and service style.
- Asian crews often prefer rice, noodles, and familiar seasonings
- Latin American crews expect coffee quality and meal presentation standards
- American crews mostly want larger portions and comfort foods
- Middle Eastern crews may need specific preparation methods
Menu Balance Strategies
Successful global catering offers variety rather than one dish for everyone. Have at least one familiar option for each major crew group. Give people parts they can tailor: plain proteins to season as they like, many sauces, and build-your-own meal setups all work well.
Beverage Considerations
Coffee quality matters a lot to Latin American crews, so invest in good machines and beans. Tea variety keeps British and Asian crew happy. Soft drink choices should include global brands where you can. Consider alcohol policies with care, since some cultures expect wine with meals while others ban it outright.
ACT 06
Catering Logistics and Setup
Operational considerations
Smooth catering runs on careful logistics planning. Location access, gear needs, and service timing all shape how well meals go out.
- Car access and parking for catering trucks
- Power needs for hot holding and refrigeration
- Weather protection for outdoor meal service
- Waste management and cleanup protocols
Equipment and Infrastructure
Catering trucks need level ground and enough clearance. Power setups usually rely on 220V connections for the gear. Water access may be needed for cleanup and prep. Tables, chairs, and shelter depend on crew size and the weather. Location scouts check catering feasibility during site visits.
Service Flow Management
Efficient meal service prevents long lines and slow returns to work. Stagger meal breaks by department where you can. Use several service points for large crews. Pre-plated meals are faster but limit dietary options. Buffet service offers more variety but needs more time and oversight.
ACT 07
Common Questions
How far in advance should we book catering for our Peruvian production?
Book catering vendors 2-3 weeks before shooting starts, above all in the busy production seasons of spring and fall. Popular caterers in Lima and Arequipa fill up fast. Provide rough crew counts and dietary needs early, then confirm final numbers 48-72 hours before each shoot day.
What's the typical cost range for film catering in Peru?
Costs vary a lot by service level and crew size. Basic craft services run $15-25 per person per day. Full meal service runs $35-60 per person per day. High-end catering for large productions can reach $80-100 per person. Location access and dietary complexity both affect pricing.
Can we bring our own international caterers to Peru?
International caterers can work in Peru, but they must meet Peruvian food safety rules and get the proper permits. They need HACCP certification and may need temporary business registration. Working with established Peruvian caterers who know local rules is often more practical and cost-effective.
How do we handle severe food allergies on international crews?
Document all severe allergies during crew onboarding and tell caterers right away. Ensure caterers grasp how to prevent cross-contamination. Consider setting aside dedicated allergen-free prep areas. Have emergency action plans ready and confirm nearby hospital locations. Some severe allergies may call for specialist caterers.
What happens if catering fails to show up or food quality is poor?
Have backup plans ready, including nearby restaurant delivery and emergency craft services supplies. Our coordinators keep ties with several vendors and can arrange replacement catering fast. Address quality issues at once, since crew morale and output depend on good food.
Ready to Roll
Need Catering Coordination for Your Peruvian Production?
Our team works with vetted catering partners who know both international crew needs and Peruvian rules. We handle dietary data collection, vendor coordination, and on-set logistics so you can focus on filming. Contact Fixers in Peru to discuss your next project.